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photo by Sushi mushi
Recipe by Sushi mushi
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Crack the eggs into a mixing bowl; add a pinch of salt and a spoon of yogurt to the mixture. You may add a green chili, if you wish to spice up the Omelette a bit.
Add a few drops of soy sauce to the mixture, just for the flavor.Â
Beat the mixture really well, until completely blended
Put a small frying pan on low heat and let it get mildly hot.Add a few drops of cooking oil to the frying pan and spread it evenly. Add the mixture of eggs and move the pan around to spread them out e
Let it cook for a few minutes. Flip the slide once the bottom of the egg turns thick and the sides are a bit crispy. Once it turns a bit golden brown, remove the pan from the heat. Slide the omelette
Boil the rice, but with a little less water than usual. Add a tablespoon of salt to the water.
Â Avoid draining all the water, so that it stays a little sticky.
Traditionally, for making the sushi, the Japanese like to soak the rice in water for 12-24 hours to make them sticky.
Once the rice is done, take it out to cool it on the side
Transfer the cooled rice in a small bowl and mix it with the sugar and vinegar.
you can add some basil for extra flavour
Hold the near edge of the mat, lift and roll away from you, encasing the filling. Ensure the ingredients stay in place and the rice sticks
Wrap tightly and evenly after each roll. chill until firm. Once firm, cut the roll into neat rounds. You may brush your knife with rice vinegar to prevent sticking.
garnish with a mixture of roasted sesame seeds mixed with a pinch of salt. Serve with Japanese soy sauce.